Skinny Shrimp and Vegetables
A quick and easy skinny Chinese style shrimp and vegetable dish.
Servings: 4
Ingredients
- 3/4 pounds medium raw shrimp peeled and deveined
- 3 cloves garlic minced
- 15 ounces sugar snap peas
- 6 ounces broccolini
- 2 tablespoons chopped spring onions
- 1 red pepper cut into strips
- 1 tablespoon soy sauce
- 2 tablespoons hoisin sauce
- Salt & pepper to taste
Instructions
- Cook rice according to package directions.
- Prepare the shrimp (peel and devein if not already done), chop the spring onions (I used the green and white parts), and cut the broccolini into bite-size pieces.
- Heat the olive oil in a deep frying pan or wok.
- When the oil is hot, add the shrimp and cook for about a minute, stirring constantly. Remove shrimp and set aside.
- Add the garlic, peas, broccolini, red pepper, spring onions, soy sauce, and hoisin sauce. Cook for a few minutes until the vegetables reach the tenderness you like, stirring often.
- Add the shrimp back in and mix everything together.
- Serve immediately over a bed of rice. Add salt & pepper if desired.
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